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Asparagus Risotto with Oyster Mushrooms and Ginger

Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. Many types of risotto contain wine and onion. It is one of the most common ways of cooking rice in Italy. Risotto is normally a first course, served on its own before the main course.

This vegan rissoto recipe can be made gluten-free.


5½ cups vegetable stock
1 Tbsp low sodium soy sauce (for gluten-free use Tamari)
1 Tbsp grated fresh ginger
250g fresh green asparagus
150g fresh oyster mushrooms
2 tsp dark sesame oil
4 cloves minced garlic
¼ tsp dried red chili flakes
½ medium diced red pepper
1/8 tsp salt
¼ cup dry sherry
2 tsp olive oil
1½ cups Arborio rice
3 minced spring onions

Cooking Instructions

  • Heat the stock, ginger and soy sauce in a saucepan until just steaming and keep this broth handy near the stove.
  • Discard the tough ends of the asparagus and chop at a slant into 1" pieces. Rinse the mushrooms, pat dry and chop coarsely.
  • In a large pan, heat the sesame oil over a medium heat. Add half the garlic and the red chili flakes and sauté for 1-2 minutes, stirring constantly.
  • Add the red pepper, asparagus and salt.
  • Sauté for 5 minutes stirring frequently.
  • Stir in the mushrooms and sherry and cover pan tightly.
  • Remove from heat and set aside with the lid on.
  • In another large pan, heat the olive oil over medium heat.
  • Sauté the remaining garlic for 1 minute, add the rice and stir to coat with the oil and garlic.
  • Add one cup of broth to the rice and stir gently until the liquid is absorbed.
  • Add the remaining broth ½ cup at a time, stirring almost constantly and waiting until the liquid is absorbed before each addition.
  • When the last addition of broth has been absorbed and the rice is creamy and tender, stir in the asparagus and mushrooms, along with any pan juices.
  • Heat through for 1 minute.
  • Transfer to warmed bowls and sprinkle with the spring onions.
  • Serve very hot.
Serves 6 people

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